Exotic fusion food recipes

October 9, 2015

Vegetable Pulav ( Pulao)

This is a simple vegetarian rice preparation which you can prepare for a pair or a crowd.

Here I’m using basmati rice which is a long grain and flavorful rice. Basmati rice comes in polished and unpolished. Unpolished one requires a longer time to cook, hence I’m using the easily available polished basmati rice. Pulao is always best with the basmati rice.

If you have a rice cooker at home your job is much easier. You can use frozen mixed vegetables instead of fresh ones for a quick meal.

Preparation time : 10 mts

Cooking time : 15 mts

Serves : 4 – 6

Ingredients :

Basmati rice – 1 1/2 cups

Carrot – 1 (medium size) diced

Fresh / frozen peas – 1/2 cup

Onion – 1/2 diced

Green chillies – 3 (slit in the middle)

Juice of 2 limes

Water – 3 cups

Coriander leaves – 1/2 cup (chopped)

Oil – 2 table spoon

Dry spices :

Cinnamon stick – 1/2 stick

Cardamom – 4

Cloves – 5

Raisins – 2 table spoon (optional)

Method:

Wash the rice at least 3 times to remove excess starch.

Soak the rice for 10 mts not longer than that.

Drain and keep it.

At the same time in a big vessel add oil and when the oil gets heated up add in the dry spices.

When the spices starts to release aroma add in the chopped onion, green chillies, carrots and peas.

Saute it for a few seconds.

Add in the drained rice and slowly fry the rice in low fire till the grains separates. Take your time doing this step. It’s worth it.

Add water and lime juice and season it with salt. Taste to see if you can taste the salt. The salt will be slightly less now than when the rice is cooked. You may need around a tsp of salt for this amount of rice.

Sprinkle coriander leaves and mix it well.

When the water starts to bubble lower the heat and close the vessel with a tight lid and cook for around 10 mts.

Switch off the fire and do not try to open the lid.

Keep it like that for at least 1/2 an hour.

After 1/2 an hour if needed fluff the rice with a fork.

Notes:

The rule of cooking this type of rice is twice the amount of water for every cup of rice.

If you want to serve the rice immediately reduce the water to 3/4 cup for every cup of rice.

At the same time in a big vessel add oil and when the oil gets heated up add in the dry spices.

When the spices starts to release aroma add in the chopped onion, green chillies, carrots and peas.

Saute it for a few seconds.

Add in the drained rice and slowly fry the rice in low fire till the grains separates. Take your time doing this step. It's worth it. :)

Add water and lime juice and season it with salt. Taste to see if you can taste the salt. The salt will be slightly less now than when the rice is cooked. You may need around a tsp of salt for this amount of rice.

Sprinkle coriander leaves and mix it well.

When the water starts to bubble lower the heat and close the vessel with a tight lid and cook for around 10 mts.

Switch off the fire and do not try to open the lid.

Keep it like that for at least ½ an hour.

After ½ an hour if needed fluff the rice with a fork.

Notes:

The rule of cooking this type of rice is twice the amount of water for every cup of rice.

If you want to serve the rice immediately reduce the water to ¾ cup for every cup of rice.